News archive




16 Jul 2026

What happens in a rice paddy in July

A month at the foot of the Alps, when a rice paddy decides half of its harvest.

22 Apr 2026

Acquerello in New York for Icons of Italy

From the Lamborghini Lounge to the Boffi|DePadova showroom: Acquerello in New York for Icons of Italy, the Altagamma initiative celebrating Italian excellence in the heart of Manhattan.

03 Feb 2026

The Return of Acquerello Aged 8 Years. A Tin Dedicated to Years of Research

Eight decades of growth, experience and culture, guided by one clear idea: turning time into an ingredient.

28 Oct 2024

8 years of aging: perfection reaches new heights

Acquerello continues to push the boundaries of perfection with a new product crafted for the most discerning chefs and food enthusiasts worldwide. After the remarkable success of Acquerello aged for 7 years — the rice coveted by connoisseurs — we proudly introduce Acquerello 8-Year aged rice.

10 Jan 2024

Riso Acquerello selected as a host for Harvard Business School Immersive Field Course

Acquerello Rice hosts Harvard: a formative session at Tenuta Colombara in Italy.

16 May 2022

Acquerello is the new partner of Altagamma

Altagamma groups together 113 Italian brands of undisputed international reputation operating in the luxury sectors of food, fashion, design, jewellery, hospitality, automotive and yachts.

23 Apr 2021

From Instagram to the Acquerello packaging

Everything started from Acquerello enthusiasts sharing their dishes and tagging us on our Instagram profile...

03 Apr 2019

An illustrated limited edition, designed by Guillaume Long

The famous French illustrator Guillaume Long has designed a limited edition of the Acquerello tin insert. 

19 Sep 2016

Acquerello at the Salone del Gusto celebrating the Slow Food's 30 years

From September 22nd Torino will become the capital of ‘good, clean and fair’ food

29 Oct 2015

The thousand Colours of Acquerello stir Expo

It took the courage of Piero Rondolino to involve schools and teachers from all over Europe and to encourage the children of junior schools to prepare a rice-based dish.